Pot-Au-Feu Of Spring Vegetables With Chive Popovers

Name: Pot-Au-Feu Of Spring Vegetables With Chive Popovers
Total time: 2 h
Yield: Four servings
Ingredients: 2 tablespoons unsalted butter: 1 tablespoon melted, plus 1 tablespoon to grease tin; 1 egg; 1/2 cup low-fat yogurt; 1 cup low-fat milk; 1 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon fresh ground pepper; 1/2 cup minced chives; 1 large lemon, thinly sliced; 2 teaspoons salt; 2 tablespoons sugar; 1 cup water; 3 cloves garlic, roasted, peeled, smashed into a paste; 1 tablespoon olive oil; 1/4 teaspoon salt; 1 teaspoon fresh ground pepper; 2 quarts chicken broth (homemade or low-sodium canned); 8 new potatoes, scrubbed, cut into quarters; 4 small leeks, rinsed, trimmed, split lengthwise, white parts only; 1/2 pound fresh cranberry beans, hulled; 8 small carrots, peeled, cut into 2-inch pieces; 2 pounds fava beans, peeled twice; 2 cups steamed spinach; 1/2 cup minced parsley

By Molly O'Neill

Total Time: 2 hours
Rating: 3(8)
Comments: Read comments

Featured in: FOOD; AN APPETITE FOR SPRING

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Ingredients

Yield:Four servings

The Popovers

2tablespoons unsalted butter: 1 tablespoon melted, plus 1 tablespoon to grease tin
1egg
½cup low-fat yogurt
1cup low-fat milk
1cup all-purpose flour
½teaspoon salt
1teaspoon fresh ground pepper
½cup minced chives

The Pot-au-feu

1large lemon, thinly sliced
2teaspoons salt
2tablespoons sugar
1cup water
3cloves garlic, roasted, peeled, smashed into a paste
1tablespoon olive oil
¼teaspoon salt
1teaspoon fresh ground pepper
2quarts chicken broth (homemade or low-sodium canned)
8new potatoes, scrubbed, cut into quarters
4small leeks, rinsed, trimmed, split lengthwise, white parts only
½pound fresh cranberry beans, hulled
8small carrots, peeled, cut into 2-inch pieces
2pounds fava beans, peeled twice
2cups steamed spinach
½cup minced parsley

Ingredient Substitution Guide

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Preparation

Step 1
To make the popovers, grease an eight-cup muffin tin with 1 tablespoon of butter. Put the egg, yogurt, milk, melted butter, flour, salt and pepper in a mixing bowl. Mix until combined. Fill each tin ¼ full and sprinkle with 1 tablespoon minced chives. Add more batter until each cup is half full.
Step 2
Put the muffin tin in a cold oven and set the heat to 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees. Continue to bake until the popovers are lightly golden, about 15 to 20 more minutes. Take popovers out of tins immediately. Cool on a rack.
Step 3
To make the pot-au-feu, put the lemon slices in a skillet, add salt, sugar and water. Simmer until tender, about 15 minutes. Set aside to cool. Mince when cool. Put the minced lemon in a food processor or blender, add the roasted garlic and olive oil and puree until smooth. Season with salt and pepper. Set aside.
Step 4
Meanwhile, pour the chicken broth in a large pot and bring to a simmer over medium-high heat. Add the potatoes, leeks and cranberry beans. Lower the heat and simmer gently for 10 minutes. Add the carrots and simmer gently until tender, about an additional 10 minutes. Add the fava beans and simmer for 1 minute more. Using a slotted spoon, take all of the vegetables out of the pot. Set aside.
Step 5
Bring the broth to a boil. Lower heat and simmer until it reduces to 4 cups, about 10 to 15 minutes. Wreath the inside of 4 bowls with spinach and add the vegetables. Set aside. Remove saucepan from heat and whisk in the pureed lemon and garlic. Strain through a sieve lined with cheesecloth. Season with salt and pepper. Ladle broth into bowls and garnish with parsley. Serve with popovers.